Salmon in Lemon-Dill Sauce

This combination of salmon, dill, lemon, and cream provides a perfect dish that everyone will love. Goes well with fresh steamed asparagus and new potatoes.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 668 Calories

Ingredients

• ½ cup milk
• ½ cup heavy cream
• 1 teaspoon dried thyme
• 1 tablespoon white wine vinegar
• ¾ teaspoon dried dill weed
• salt and white pepper to taste
• 1 shallot, minced
• 1 teaspoon parsley
• ¾ teaspoon lemon pepper
• 4 (5 ounce) salmon fillets
• ½ teaspoon dill weed
• 10 tablespoons butter, divided
• 5 tablespoons fresh lemon juice, divided
• 5 tablespoons white wine, divided

Recipe Instructions

Step 1

Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season with dill weed and lemon pepper. Cover, and allow to stand 10 to 15 minutes.

Step 2

Heat 2 tablespoons butter in a saucepan over medium heat, and saute shallot 2 minutes, until tender. Mix in remaining lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/2. Stir in cream and milk. Season with dill, parsley, thyme, salt, and white pepper. Cook and stir until thickened. Whisk in 1/4 cup butter. Set aside and keep warm.

Step 3

Heat remaining 1/4 cup butter in a skillet over medium heat. Place salmon in the skillet, skin side up, and cook 1 to 2 minutes, until seared. Set salmon aside. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet, and cook 8 minutes in the sauce, or until easily flaked with a fork. Serve with the sauce.